A magnificent Chicken Achari Pulao for Spicy Food Lovers!!!
Thinking of how to make Yakhni Pulao more interesting? Try our easy-to-follow Chicken Achaari Pulao with National Crushed pickle as the secret ingredient for that extra punch of flavour.
It is a South Asian curry made with aromatic spices and pickling flavors. Achari Chicken Pulao has all the same components and techniques of cooking a really good Pulao. We are using spices that go in your favorite achar including fennel (saunf), mustard, nigella (kalonji) and fenugreek (methi dana) seeds. When coarsely crushed (minus fenugreek), they release the aroma and flavor that add that authentic Achari taste to the Pulao.
Fenugreek seeds are an essential ingredient for Achari Chicken. Though they give a punchy flavor, they can be quite bitter, so feel free to reduce the amount if you find it too strong.
Nigella Seeds (Kalonji) – not to be confused with onion seeds, are another essential ingredient. I have kept them minimal because they can taste quite strong. If you want them more visible throughout the curry, feel free to increase these by another 1/4thteaspoon.
Fennel Seeds (Saunf) – The mild, sweeter flavor of fennel seeds helps offset some of the bitter flavors of the fenugreek and nigella.
Use plain, whole milk (full-fat) yogurt.
Mustard Oil – Mustard oil, a pungent oil made from mustard seeds, is often used to make Achari Chicken.
Ingredients for Achaari Chicken Pulao
Steps for Achaari Chicken Pulao
Achaari Chicken Pulao
Ingredients
2 tablespoon Coriander Seeds
1 tablespoon Cumin Seeds
1 tablespoon Fennel Seeds
1 teaspoon Mustard Seeds
1/4thteaspoon Fenugreek Seeds
1/4thteaspoon Nigella Seeds
4 dried Red Chillies
1 teaspoon Hing
600 grams Chicken
Half cup Curd
1 teaspoon Salt
1 teaspoon Kashmiri Red Chilli Powder
1/4thteaspoon Turmeric Powder
4 to 5 tablespoon Mustard Oil
1 Cinnamon stick
3 Cloves
3 Cardamoms
2 dried Chillies
1/4thteaspoon Fennel Seeds
1/4thteaspoon Cumin Seeds
1/4thteaspoon Mustard Seeds
1 pinch Nigella Seeds
2 pinch Hing
2 medium Onions
2 tablespoon Ginger Garlic Paste
1 teaspoon Red Chilli Powder
1 to 2 pinch Turmeric Powder
1 mediumTomato
600 ml Water
Salt
2 green Chillies
Fresh Coriander
1 tablespoon Lemon juice
300 grams Basmati Rice
Steps
Preheat a pan add 2 tablespoon coriander seeds,1 tablespoon cumin seeds,1 tablespoon fennel seeds, 1 teaspoon mustard seeds, 1/4thteaspoon fenugreek seeds,1/4thteaspoon nigella seeds,4 dried red chillies, roast them on low flame for 2 minutes, let them cool down.
When the spices are cool grind it into a fine powder, then add one teaspoon hing to the spices mix it well and keep aside.
Your Achari Masala is ready the quantity of these these spices will be approximately 5 tablespoons.
Wash and dry 600 grams chicken add half cup curd,1 teaspoon salt, one teaspoon kashmiri red chilli powder, 1/4thteaspoon turmeric powder, 4 tablespoon grinded spices mix it well and marinate the chicken for 1 hour.
Take a deep pot in which you can cook the pulao heat 4 to 5 tablespoon mustard oil,add 1 cinnamon stick,3 cloves, 3 cardamoms, 2 dried Chillies, 1/4thteaspoon fennel seeds,1/4thteaspoon cumin seeds, 1/4thteaspoon mustard seeds, 1 pinch nigella seeds 2 pinch hing, sauté the spices on low flame for 1 minute. Then add 2 medium chopped onions,fry till golden then add two tablespoon ginger garlic paste, sauté for a minute then add 1 teaspoon red chilli powder, 1 to 2 pinch turmeric powder,fry till half a minute then add 1 mediumchopped tomato,fry till the tomatoes are soft, then add the marinated chicken mix it well, cook on high flame for 4 to 5 minutes,then cover and cook on low flame for 15 minutes till the chicken is 80% done.
Keep checking in between add little water if required.
When the chicken is done add 600 ml Water,salt,2 green chillies,Fresh chopped coriander, 1 tablespoon lemon juice, 1 tablespoon Achari masala that was left,add 300 grams basmati rice,washed and soaked for half an hour.
Mix the rice with light hands cook on high flame for 5 minutes, then cover and cook on low flame to dum for 10 to 15 minutes.
Then off the flame and let it rest for 10 to 15 minutes.
Serve it with salad and curd raita.
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Tips *Use bone chicken pieces for good flavor. *Adjust Chilli according to your taste. *You can marinate the chicken overnight also.
